How to make meat balls for spaghetti and sandwich

How to make meat balls for spaghetti and sandwich

Having a stash of cooked meat in the freezer is a blessing. These meat balls can be frozen after frying. Just reheat for meat ball sandwich or bake them in tomato sauce for a pasta dinner. Mincing meat after mixing with all other ingredients is the key to non-crumbling and easy to shape meat balls. Chop onion, garlic and herb- if using fresh. Cube the beef. Mix all the meat ball ingredients and put through the meat mincer. Coarse grind is the best. You don’t want meat paste. I got 45, walnut sized meat balls with this recipe. Deep fry till browned and freeze the extras.

For spaghetti sauce, melt the butter and add the flour. Cook for a minute and then slowly add the water, little at a time, whisking well. Add the stock cube, tomatoes and puree. Crush tomatoes.  Bring to boil. Add tarragon, sugar, salt and pepper. Pour over the meat balls in a baking pan. (No need to thaw, even if you are using frozen meat balls). Cover and bake in a preheated oven at 200°C for 30 minutes. 

Serve with pasta!